Dried Tomato and Fennel Stuffing

Yield: Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over

Gourmet | November 1997

Ingredients

10 cups 1/4-inch dice crusty country-style bread (about 1 pound)

1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)

1 stick (1/2 cup) unsalted butter

1/2 cup drained oil-packed dried tomatoes (about 4 ounces)

3 cups chicken broth

2 tablespoons balsamic vinegar

1 teaspoon dried basil

1/2 teaspoon dried oregano

Preparation

Preheat oven to 325° F.

In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.

While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)

For cooking stuffing inside poultry:

Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.

SELECT LATEST REVIEWS

Very easy, tasty, have made this many times for a quick if slightly 80s stuffing

gavins from American in London / 03.02.11

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I have been making this recipe for my vegetarian thanksgiving for 4 years now (using veg. broth). Everyone loves it! always! Sometimes I add an onion if I can't find the full amount of fennel called for. This year I suggested trying a new stuffing, but everyone thought that was a bad idea... I guess that says something.

A Cook from Copenhagen, Denmark / 11.22.05

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I fixed this for a "Thanksgiving-in-October" dinner for my in-laws. They loved it so much that I was asked to bring it to the family meal in November! I didn't use the full amount of fennel the recipe called for as I've never cooked with it...2 large bulbs were plenty!

grapril from Columbia, MO / 11.23.04

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I have made this recipe for the past two years.... I use veggie broth to make a vegetarian version... delicious! Can't wait to make it again.

A Cook from Dallas, TX / 11.17.04

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This is hands down the BEST stuffing ever and the fennel stalks with the subtle flavor of sun dried tomato is excellent.
I had it at a dinner party and then served it at christmas dinner with roated turkey and it goes really well with the sherry mashed potatoes.
Definitely worth making and not difficult. I used bread from a baguette which I think worked really well.

A Cook from Brentwood/Los Angeles, Ca / 12.30.01

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No one in my family liked this recipe. Some thought they fennel taste was too strong, others complained about how potent the sun dried tomatoes were. There are too many other stuffing recipes out there to ever cook this again. Unless you know that your favorite critics love these flavors I would skip it.

A Cook from Fernandina Beach, Fl / 12.25.01

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This recipe is wonderful. A crowd pleaser! Although, I must mention that I had never cooked with fennel before and I was a little intimidated when I saw the size of the stalks and bulbs! I thought for sure I should use less, but I followed the recipe & it turned out perfectly. Next time I will DEFINITELY make it the night before. It is a bit of work for Thanksgiving morning. Enjoy!

from Chicago / 11.29.01

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This is the second straight year I have made this stuffing and it has been a hit both years. We have always made several stuffings for our large Thanksgiving gatherings and this one wins hands down everytime. It is deceptively simple and easy, but comes out perfectly whether in or out of the bird. It is much better than the recipe actually sounds.

A Cook from American Living in London, England / 11.20.01

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This was really very tasty, particularly if you let it sit overnight. However, to put a real heavy handed gravy on top of it can cover the sundried tomatoe and fenel taste. Made it with a freshly baked Country Bread from one of the new fancy bakeries in town and it was great. Had some trouble finding on the internet the difference between the stalks and fronds of fennel.

A Cook from San Diego, Ca / 11.25.00

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This is soooo good. I made two stuffings to please everyone, and everyone ate this one! I had the other for days. I can't wait to make it this year.